General Information                                 
              Academic subject                                   Environmental chemistry 
              Degree course                                      Master programme: Food Science and Technology 
              ECTS credits                                       6 ECTS  
              Compulsory attendance                              No 
              Teaching language                                  Italian 
                                                                  
              Subject teacher                                    Name Surname          Mail address                  SSD 
                                                                 Teodoro Miano         teodoro.miano@uniba.it        AGR/13 
                                                                                                                      
              ECTS credits details                                
              Basic teaching activities                          4 ECTS Lectures       2 ECTS Laboratory or field classes 
                                                                                                                      
              Class schedule                                      
              Period                                             II semester 
              Course year                                        First 
              Type of class                                      Lectures, workshops, field classes 
                                                                  
              Time management                                     
              Hours                                              150 
              In-class study hours                               60 
              Out-of-class study hours                           90 
                                                                  
              Academic calendar                                   
                                                                         th
              Class begins                                       March 4 , 2019 
                                                                        th
              Class ends                                         June 14 , 2019 
                                                                  
              Syllabus                                            
              Prerequisites/requirements                         Principles of general, inorganic and organic chemistry.  
              Expected learning outcomes                         Knowledge and understanding 
                                                                      o   Knowledge of the main environmental pollution sources in 
                                                                          agricultural systems 
                                                                      o   Knowledge  of  the  uses  of  wastes  and  byproducts  from 
                                                                          agri-food systems 
                                                                      o   Knowledge  of  the  mechanisms  of  adsorption  and 
                                                                          accumulation of pollutants in vegetables and foods 
                                                                 Applying knowledge and understanding  
                                                                      o   Understanding phenomena of transfer and accumulation 
                                                                          of contaminants in agri-food systems 
                                                                 Making informed judgements and choices 
                                                                      o   Application to food processing of the acquired knowledge 
                                                                          on prevention and control on pollution and contamination 
                                                                 Communicating knowledge and understanding  
                                                                      o   Ability  to  describe  environmental  issues  regarding  food 
                                                                          processing and to relate them to other disciplines 
                                                                 Capacities to continue learning  
                                                                      o   Skill  of  updating  the  knowledge  of  pollution  and  food 
                                                                          contamination 
                                                                      
                                                                 The expected learning outcomes, in terms of both knowledge and 
                                                                 skills, are provided in Annex A of the Academic Regulations of the 
                                                                 Degree  in  Food  Science  and  Technology  (expressed  through  the 
                                                                 European Descriptors of the qualification) 
              Contents                                           INTRODUCTION.  Concept  and  definitions  of  environmental 
                                                                 chemistry.   SOIL.   POLLUTION.     Indicators   and    indexes   of 
                                                                 environmental  quality,  organization  models.  ENVIRONMENTAL 
                                                                 CHEMISTRY.  Molecules,  elements  and  their  impact  on  human 
                                                                        toxicity. Biogeochemical cycles (C, N, P, S e water). Exogenous and 
                                                                        endogenous cycles. Water, atmosphere, lithosphere and soil.  
                                                                        ATMOSPHERIC CHEMISTRY AND POLLUTION. Physical characteristics 
                                                                        and  energy  and  mass  transfer.  Thermal  inversion.  Chemical  and 
                                                                        photochemical reactions. DPSIR Model applied to VIA Atmosphere 
                                                                        component. Atmospheric pollutants, particles and effects to human 
                                                                        health  Inorganic  pollutants.  Carbon  monoxide.  Sulphur  dioxide. 
                                                                        Nitrogen oxides. Carbon dioxide and green house effect. Acid rains.  
                                                                        SOIL CHEMISTRY AND POLLUTION. Soil components, physical and 
                                                                        chemical  properties  and  organic/  inorganic  xenobiotics.  Ionic 
                                                                        retention, kinetics and exchange and sorption isotherms. Soil micro- 
                                                                        and macro-elements. DPSIR Model applied to VIA Soil component. 
                                                                        Heavy  metals  and  organic  xenobiotics.  Soil  degradation,  erosion, 
                                                                        salinization, sodicization and desertification. Wastes and pollutants 
                                                                        in soil. Pesticides and xenobiotics. 
                                                                        WATER  CHEMISTRY  AND  POLLUTION.  Phases  interactions.  DPSIR 
                                                                        Model applied to VIA Hydrosphere component. Heavy metals and 
                                                                        other  inorganic  species.  Organic  pollutants.  Pesticides  in  waters. 
                                                                        PCBs. Wastewater and drinking water processes.  
                                                                        Use and recycle of biomass in soil. Composting processes. 
                                                                        Food contamination. Organic (pesticides, PCB, IPA) and inorganic 
                                                                        (heavy  metals)  toxic  residues.  Release  phenomena  by  material 
                                                                        contacts.   
                Course program                                           
                Reference books                                             Lecture  notes  and  educational  supplies  provided  during  the 
                                                                             course. 
                                                                            Colin  Baird,  Michael  Cann.  Chimica  Ambientale.  3°  Ed., 
                                                                             Zanichelli, 2013.   
                                                                            P.  Sequi  (Coord.),  Fondamenti  di  Chimica  del  Suolo,  Patròn 
                                                                             Editore, Bologna 2005. 
                                                                            G.  Cerutti.  Residui,  additivi  e  contaminanti  degli  alimenti. 
                                                                             Tecniche Nuove, Milano, 1999. 
                                                                            Oss. Naz. Pedologico e Qualità del Suolo, M.I.R.A.A.F., Metodi 
                                                                             Ufficiali di Analisi Chimica del suolo, Roma, 1994. 
                                                                            APAT, IRSA-CNR. Metodi analitici per le acque. Manuali e linee 
                                                                             guida (29/2003). 
                Notes                                                    
                Teaching methods                                        Lectures will be presented through PC assisted tools (PowerPoint, 
                                                                        video). Field and laboratory classes, reading of regulations will be 
                                                                        experienced. 
                                                                        Lecture notes and educational supplies will be provided by means of 
                                                                        teacher’s webpage 
                Evaluation methods                                      The exam consists of an oral dissertation on the topics developed 
                                                                        during  the  theoretical  and  theoretical-practical  lectures  in  the 
                                                                        classroom and in the laboratory/production plants, as reported in 
                                                                        the Academic Regulations for the Master Degree in Food Science 
                                                                        and Technology (article 9) and in the study plan (Annex A).  
                                                                        Students  attending  at  the  lectures  may  have  a  middle-term 
                                                                        preliminary exam, consisting of an oral test, relative to the first part 
                                                                        of the program, which will concur to the final evaluation and will be 
                                                                        considered valid for a year. 
                                                                        The evaluation of the preparation of the student occurs on the basis 
                                                                        of  established  criteria,  as  detailed  in  Annex  B  of  the  Academic 
                                                                        Regulations for the Master Degree in Food Science and Technology. 
                                                                         
                                                                        Non-Italian  students  may  be  examined  in  English  language, 
                                                                        according to the aforesaid procedures. 
               Evaluation criteria                                   Knowledge and understanding 
                                                                          o    Describing  the  main  sources  of  environmental  and  agri-
                                                                               food systems pollution 
                                                                          o    Describing methods of reuse of biomasses 
                                                                          o    Describing the main food contaminants  
                                                                     Applying knowledge and understanding  
                                                                          o    Describing  the  aspects  of  environmental  and  food 
                                                                               pollution and contamination 
                                                                     Making informed judgements and choices 
                                                                          o    Expressing  reasonable  hypotheses  about  prevention  and 
                                                                               control of pollution/contamination in food chains 
                                                                     Communicating knowledge and understanding  
                                                                          o    Describing environmental issues related to food processes 
                                                                               and technologies 
                                                                     Capacities to continue learning  
                                                                          o    Describing    a    possible    approach     to    evaluate    a 
                                                                               pollution/contamination issue in food processes 
               Receiving times                                       Monday-Friday in the afternoon by previous appointment